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September 1998 Issue
Sauces Supreme
by Philip R. Gantt
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Pesto Sauce

Pesto sauce is a versatile sauce that is usually used with pasta, like fettuccini. You may also however, use it on pizza or as a condiment to a meat, fowl or fish dish. This sauce may be stored under refrigeration for a week or more (without the cheese). It may also be frozen and used at a later time.
  • 2 cups fresh basil, washed, stems removed
  • 3 cloves garlic
  • 4 oz. pine nuts
  • 1/2 cup olive oil
  • 1/2 cup fresh grated Parmesan (reserve for serving)
Put all ingredients except the cheese in a blender and blend thoroughly. Add the cheese before serving.

For some variation on this theme, you may add cilantro or onion to the mixture as well. And, if you happen to have an herb garden, don't be afraid to add a little of whatever herbs you happen to be growing. I would caution about using too much sage or rosemary. However, tarragon, savory, marjoram and thyme would be excellent additions to this basic pesto and could be used generously.

I use this sauce over hot pasta. Simply spoon it on and mix it in. Heating is not necessary when serving with hot food.

  • Yields: 6 servings
  • Preparation Time: 15 minutes
 
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